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New England Clam Quiche
Ingredients:
1 (9 or 10") unbaked pie shell, pricked lightly
1/2 lb. bacon, cooked and crumbled
1 (15 oz.) can condensed clam chowder
4 eggs, slightly beaten
1/2 c. finely chopped onion
1/2 c. sour cream
2 tsp. parslry flakes or 2 Tbs. chopped fresh parsley
1/4 tsp. pepper
4 slices American process cheese food
1 (9 or 10") unbaked pie shell, pricked lightly
1/2 lb. bacon, cooked and crumbled
1 (15 oz.) can condensed clam chowder
4 eggs, slightly beaten
1/2 c. finely chopped onion
1/2 c. sour cream
2 tsp. parslry flakes or 2 Tbs. chopped fresh parsley
1/4 tsp. pepper
4 slices American process cheese food
Directions:
Preheat oven to 400 degrees. Bake shell 8 minutes; remove from oven. Reduce oven temperature to 325. In bowl, combine bacon, chowder, eggs, onion, sour cream, parsley and pepper; mix well. Pour about 1/2 of the mixture into shell; arrange cheese slices on top. Top with remaining chowder mixture. Bake 50 to 55 minutes or until set. Let stand 20 minutes before cutting. Refrigerate leftovers.
Preheat oven to 400 degrees. Bake shell 8 minutes; remove from oven. Reduce oven temperature to 325. In bowl, combine bacon, chowder, eggs, onion, sour cream, parsley and pepper; mix well. Pour about 1/2 of the mixture into shell; arrange cheese slices on top. Top with remaining chowder mixture. Bake 50 to 55 minutes or until set. Let stand 20 minutes before cutting. Refrigerate leftovers.
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